Smoked Salmon Veggie Egg Muffin Cups

by Holly Roelofsz-15 July 2026Easy

Servings2

High-protein, low-carb baked egg muffin cups loaded with smoked salmon, spinach, and bell pepper for an easy, make-ahead savory breakfast.

Method

0
Preheat the oven to 190 C and lightly grease 4 cups of a muffin tin with olive oil.
1
Finely chop the spinach, red bell pepper, red onion, and fresh dill. Cut the smoked salmon into small bite-size pieces. Grate the cheddar cheese if not pre-grated.
2
In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined and slightly frothy.
3
Divide the chopped spinach, bell pepper, red onion, smoked salmon, and cheddar cheese evenly among the 4 prepared muffin cups.
4
Pour the egg mixture evenly over the fillings in each muffin cup, filling them almost to the top. Sprinkle the chopped dill over each cup.
5
Bake for 15 to 18 minutes, or until the egg muffins are set in the center and lightly golden on top.
6
Let the muffin cups cool in the pan for 5 minutes, then run a knife around the edges and gently remove them.
7
Serve warm immediately, or let cool completely and refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.